The meat from the center cut usually has a higher fat content and therefore a richer flavor. Thought the tail's flesh has a more intense flavor because of the extra work the tail must do to propel the fish through the water, the gain in quantity of flavor does not begin to match the loss in flavor quality. In terms of texture, the center cut is usually just right - not too flabby, nor too firm. The tail section is tough by comparison.
Try this fish steak experiment. Buy a center cut and a tail cut fish steak of equal thickness and cut from the same fish. Saute or broil both and cross-taste. Which steak tastes better and has a more desirable texture?
** Asian Recipes